The Best Vegan Blueberry Cheesecake

Luscious, dense, thick, and tangy, with a classic blueberry compote. What more could you want from a cheesecake?

A decadent cashew-cream cheese base and a perfectly sweet, jammy blueberry topping will leave you coming back for seconds of this next-level cheesecake from Lauren Toyota’s cookbook Hot For Food Vegan Comfort Classics.

What you do:

1. For the crust, preheat oven to 350 degrees. Into a food processor, pulse rolled oats into a fine flour. Add brown sugar, salt, and melted butter, and pulse until combined. Into a 7- or 8-inch springform pan lined with parchment paper, press mixture into an even layer.

2. For the filling, drain and rinse cashews. Place in a high-powered blender with remaining ingredients and blend until very smooth.

3. Pour filling over crust and bake for 45 minutes until edges are light brown. Center may appear soft, but will firm as it cools.